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so good #16 Archives - Page 2 of 3 - so good.. magazine

Hibiscus stained aloe by Francisco Migoya

October 6, 2016

Everything that has to do with Modernist Cuisine is already synonymous with innovation and admiration, especially since they presented their work par excellence on the science of cuisine. But now they are back in the spotlight thanks to pastry chefMore info

Naoki Fujiwara. Sense of season, ingredients and Nara-ness

September 29, 2016 |

In 2012, Naoki renovated Emerea, the pastry his father opened 40 years ago, and transformed in to a French style patisserie.More info

John Kraus: ‘Taste is such a fleeting chance but sometimes there’s magic’

September 27, 2016 |

After his Patisserie 46, John Kraus has opened a second store in Minnesota, Rose Street. A new establishment which goes one step forward from this pastry chef’s bright career, whose level of exigency never gives him a break.More info

so good.. #16

September 12, 2016

frank haasnoot, emmanuele forcone, dinara kasko, andoni luis aduriz, francisco migoya, nick muncy, michel willaume, jean paul hévin, raúl bernal, jean-françois deguignet, lilian bonnefoi, naoki fujiwara, sense of season, laurent jeannin, jordi guillem, joel lindqvist, bachour bakery and bistro, gabriele riva, john kraus, cécile farkas, julia soria quiroga, yoshinari otsuka, yehiye qadari & yoav deckelbaum, valerija livanovaMore info

Coffee, lemon and gianduja, by Emmanuele Forcone

September 1, 2016 2

Perseverance has its rewards. In 2011 he won the silver medal in Lyon. Many would have already been satisfied, but Emmanuele Forcone knew he could achieve glory because he knew the recipe: ‘a good team, a lot of experience, allMore info

Bachour bakery and bistro, the place

August 24, 2016 | 1

Bachour Bakery and Bistro opened last March in the Brickell Center. A wide and tall facility where the true protagonist is the showcase of cakes and desserts.More info

Dinara Kasko: ‘Why not? Tasty and beautiful, that’s great’

August 17, 2016 | 12

Keeping in mind that the final product not only has to be edible, but tasty as well, the Ukrainian chef Dinara Kasko balances factors such as form, volume, composition, proportion, color, and texture.More info

Centrifuged Strawberries from “El Maresme”, by Jordi Guillem

August 10, 2016 |

The centrifuge has become the leitmotif of desserts like Centrifuged Strawberry, and seasonal savory proposals, such as the Verema dish.More info

Honey and lemon thyme ice cream by Laurent Jeannin

August 4, 2016

The pastry chef of the iconic Parisian hotel Le Bristol has a commitment to desserts loaded with elegance and clean flavors, while continuing in the same line as chef Frechon when lightening and intelligently and moderately updating French savoir faire.More info

Jean-François Deguignet: ‘Product freshness has become crucial in the world of pastry’

July 27, 2016 |

The solidity of French pastry and its authority over the whole world is clearly explained by figures like the master Jean-François Deguignet, Le Cordon Bleu Paris Institute Technical Director – Pastry, and instructor. His task is no other but passingMore info